People

Prep Time

Grilling Time

the Ingredients

Patties

½
yellow onion, about 225 grams, minced or grated on the large holes of a box grater

2 tablespoons
finely chopped fresh Italian parsley leaves

2 tablespoons
chopped fresh chives

1½ teaspoon
chopped fresh thyme leaves

1¼ teaspoon
kosher salt

3
garlic cloves, minced or pushed through a press

1 teaspoon
ground cumin

¼ teaspoon
crushed red pepper flakes

⅛ teaspoon
freshly ground black pepper

Sauce

120 milliliters
plain yogurt or buttermilk

60 milliliters
tahini

4 teaspoons
fresh lemon juice

1
medium garlic clove, minced or pushed through a press

¼ teaspoon
kosher salt

1
medium cucumber, peeled and thinly sliced crosswise

6
thin slices red onion, cut in half crosswise

4
pita pockets (standard size)

Instructions

01
If the bulgur is labeled fine, place it in a bowl and stir in 180 milliliters hot water, then cover and soak until tender, about 15 minutes. If it’s coarse (sometimes labeled number 2 or 3) place it in a small saucepan with 240 milliliters water and bring to a boil. Simmer until tender and the water is absorbed, about 7 minutes, stirring occasionally. Let cool.

02
Mix the patty ingredients, and then gently form eight patties of equal size in an oval shape, each 6 to 7.5 centimeters wide and about 18 millimeters thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimeters wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.

03
In a small bowl whisk the sauce ingredients until smooth and the tahini is thoroughly incorporated.

04
Prepare the grill for direct cooking over high heat (230° to 290°C).

05
Grill the patties over direct high heat, with the lid closed, until cooked to medium doneness (70ºC), 8 to 10 minutes, turning once. During the last minute of grilling time, toast the pita over direct heat until slightly puffed (making them easier to stuff), turning once.

06
Cut each pita crosswise in half and place a dollop of the sauce inside each one. Then add a patty, cucumber slices, and onion. Top with additional sauce and serve right away.

Ingredients

Instructions

the Ingredients

Patties

65 grams
bulgur wheat

455 grams
lean ground beef

½
yellow onion, about 225 grams, minced or grated on the large holes of a box grater

2 tablespoons
finely chopped fresh Italian parsley leaves

2 tablespoons
chopped fresh chives

1½ teaspoon
chopped fresh thyme leaves

1¼ teaspoon
kosher salt

3
garlic cloves, minced or pushed through a press

1 teaspoon
ground cumin

¼ teaspoon
crushed red pepper flakes

⅛ teaspoon
freshly ground black pepper

Sauce

120 milliliters
plain yogurt or buttermilk

60 milliliters
tahini

4 teaspoons
fresh lemon juice

1
medium garlic clove, minced or pushed through a press

¼ teaspoon
kosher salt

1
medium cucumber, peeled and thinly sliced crosswise

6
thin slices red onion, cut in half crosswise

4
pita pockets (standard size)

Instructions

01
If the bulgur is labeled fine, place it in a bowl and stir in 180 milliliters hot water, then cover and soak until tender, about 15 minutes. If it’s coarse (sometimes labeled number 2 or 3) place it in a small saucepan with 240 milliliters water and bring to a boil. Simmer until tender and the water is absorbed, about 7 minutes, stirring occasionally. Let cool.

02
Mix the patty ingredients, and then gently form eight patties of equal size in an oval shape, each 6 to 7.5 centimeters wide and about 18 millimeters thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimeters wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.

03
In a small bowl whisk the sauce ingredients until smooth and the tahini is thoroughly incorporated.

04
Prepare the grill for direct cooking over high heat (230° to 290°C).

05
Grill the patties over direct high heat, with the lid closed, until cooked to medium doneness (70ºC), 8 to 10 minutes, turning once. During the last minute of grilling time, toast the pita over direct heat until slightly puffed (making them easier to stuff), turning once.

06
Cut each pita crosswise in half and place a dollop of the sauce inside each one. Then add a patty, cucumber slices, and onion. Top with additional sauce and serve right away.